FOOD

Herby Pasta Carbonara

Ben and Barry make an herbaceous variation on a Classic Pasta Carbonara.

FOOD

Herby Pasta Carbonara

Ben and Barry make an herbaceous variation on a Classic Pasta Carbonara.

Ingredients

  • 1 punnet cherry tomatoes
  • 1 splash balsamic vinegar
  • 4 small chicken breasts
  • 350 grams dried spaghetti
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 2 slices white bread
  • 1 handful pancetta
  • 4 whole eggs
  • 1 handful grated parmesan
  • 100 milliliters double cream
  • 1 bunch fresh parsley
  • 1 lemon (zest)

Steps

  1. Boil a large pan of salted water and preheat the oven to 180°C.
  2. Halve the cherry tomatoes and toss with salt, pepper, and balsamic vinegar.
  3. Rub the chicken breasts with oil, salt, and pepper, and cook them on a hot griddle until slightly golden on each side.
  4. Place the chicken onto a baking tray and bake in the oven for 10 minutes to cook through.
  5. Add the pasta to the water and cook for 8-10 minutes or according to packet instructions until just cooked (al dente).
  6. Crush the garlic clove and slice before gently frying it in 2 tablespoons of olive oil with the diced pancetta until golden and crispy. Cut the bread into cubes.
  7. Scatter the bread cubes onto a baking tray and drizzle over with some olive oil, salt and pepper.
  8. Bake for 5 minutes, until crisp and golden.
  9. Blitz the eggs, half the parmesan, cream, and parsley in a blender.
  10. Drain the pasta and tear up the chicken.
  11. Return the drained pasta to the hot pan, away from the heat, and stir in the herby egg mixture.
  12. Season with salt and plenty of pepper.
  13. Pile the pasta in a big bowl and scatter over extra parsley, the lemon zest, and garlic croutons.
  14. Arrange the chicken and pancetta on one side and serve with a bowl of the cherry tomatoes.